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Roasted Bacon Cabbage
Thank you to Jean Imboden for this recipe!
1 teaspoon olive oil 4 tablespoons real bacon bits 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce Pinch of salt Pinch of ground black pepper (more or less to taste) 1 medium head of cabbage
Preheat the oven to 400 degrees.
Mix the olive oil, bacon bits, lemon juice, and worcestershire in a small bowl.
Cut cabbage into quarters keeping the core intact to hold the quarter together while cooking. Remove any loose or damaged leaves. Rinse and drain.
Put each quarter on a square of aluminum foil large. Divide the marinade between the quarters. Sprinkle a pinch of salt and pepper on each quarter. (Remember, there is salt in the bacon)
Wrap each quarter in foil sealing the packet well.
Bake for 30-60 minutes depending on if you like your cabbage crunchy or soft.
Leftovers can be reheated in the microwave or oven.
Can be grilled too, but I don’t have the cooking time for it.